Bring a sports bar favorite to the dinner table to update the typical chicken dinner. The five-ingredient blue cheese dressing tames the heat that comes courtesy of the wing's generous drizzle of hot sauce.
The blue cheese dressing (makes 1 pint):
3/4 cup light mayonnaise
3/4 cup skim milk
1 tablespoon distilled white vinegar
1/8 teaspoon pepper
4 ounces (1 cup) Danish blue cheese, crumbled
12 large chicken wings (3 1/2 lb.), cut into thirds, tips discarded
1/4 cup red hot sauce
2 medium-size carrots
2 medium-size tomatoes
1 large celery rib
1 small Kirby cucumber
1 (6 oz.) bag cut romaine
How to Make It
Whisk together mayonnaise, milk, vinegar and pepper in a medium bowl. Add blue cheese and stir to mix.
Prepare grill or preheat broiler. When grill is hot, add wings and cook over medium flame, covered, until cooked through, 20 to 25 minutes, turning occasionally with tongs. Transfer wings to a large bowl, drizzle hot sauce over wings and turn with a rubber spatula to coat.
Peel and chop carrots, quarter and slice tomatoes, thinly slice celery, and quarter and slice cucumber. Put vegetables in a large salad bowl, add lettuce and toss well.
Arrange wings on plates. Serve with salad and blue cheese dressing.
I made a few adjustments to the cooking of the wings. I combined 3/4 cup flour, 1/2 tsp each of cayenne, garlic and salt. Then I dipped the wings in the flour mixture. I then combined 1/2 cup of butter and 1/2 cup of franks hot sauce and dipped the wings in that. Then I cooked the wings. The blue cheese dressing and salad were yummy. I also made a macaroni salad to serve with the wings. My family loved it.
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